食品与发酵工业 >

2024 , Vol. 50 >Issue 11: 201 - 208

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035847

研究报告

桑叶提取物-壳聚糖可食性涂膜对静宁烧鸡保鲜效果的研究

  • 范小宁 ,
  • 陈敬敬 ,
  • 赵瑞娜 ,
  • 包晓明 ,
  • 郭雨轩 ,
  • 师希雄
展开
  • (甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
第一作者:硕士研究生(师希雄教授为通信作者,E-mail:sxix77@163.com)

收稿日期: 2023-04-16

  修回日期: 2023-04-28

  网络出版日期: 2024-07-12

基金资助

甘肃传统肉制品绿色制造技术研究及产业化示范项目(20YF3NA014)

收起

Research on fresh-keeping effect of mulberry leaf extract chitosan edible coating on Jingning roasted chicken

  • FAN Xiaoning ,
  • CHEN Jingjing ,
  • ZHAO Ruina ,
  • BAO Xiaoming ,
  • GUO Yuxuan ,
  • SHI Xixiong
Expand
  • (Food Science and Engineering College, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2023-04-16

  Revised date: 2023-04-28

  Online published: 2024-07-12

Fold

摘要

为延长静宁烧鸡的货架期,该试验以桑叶提取物为活性物质,壳聚糖为成膜基质,制备了复合涂膜,分别采用桑叶提取物添加量为0.3%、0.5%、0.7%(质量分数)的涂膜对静宁烧鸡进行处理,4 ℃贮藏,在0、3、6、9、12、15 d测定pH、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)、菌落总数,并作感官评价。结果表明,0.3%、0.5%、0.7%的桑叶提取物涂膜都能够有效地延缓静宁烧鸡品质劣变,其中桑叶提取物添加量为0.7%的涂膜的保鲜效果最佳。与对照组相比,在贮藏15 d时,0.3%、0.5%、0.7%的涂膜处理组分别将静宁烧鸡中的pH值降低了2.26%、3.08%、3.57%,TBARS值降低了11.21%、20.56%、34.58%,TVB-N值降低了7.59%、12.00%、25.59%,感官评分有显著提高(P<0.05),菌落总数在第12天时未超过国标规定。若结合国标中规定的菌落总数和TVB-N这2种指标作为评价静宁烧鸡保质期的标准,则桑叶提取物-壳聚糖涂膜可有效延长静宁烧鸡保质期2~3 d。由此可见,桑叶提取物-壳聚糖涂膜可有效延长静宁烧鸡的保质期,该研究可为静宁烧鸡保鲜提供理论支持。

关键词： 静宁烧鸡; 桑叶提取物; 可食性复合膜; 涂膜保鲜

本文引用格式

范小宁 , 陈敬敬 , 赵瑞娜 , 包晓明 , 郭雨轩 , 师希雄 . 桑叶提取物-壳聚糖可食性涂膜对静宁烧鸡保鲜效果的研究[J]. 食品与发酵工业, 2024 , 50(11) : 201 -208 . DOI: 10.13995/j.cnki.11-1802/ts.035847

Abstract

To extend the shelf life of Jingning roast chicken, a composite coating film was prepared using mulberry leaf extract as the active substance and chitosan as the film-forming matrix.The pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total bacterial colonies were measured at day 0, the 3rd day, the 6th day, the 9th day, the 12th day, and the 15th day, and sensory evaluation was carried out.Results showed that the coating of 0.3%, 0.5%, and 0.7% mulberry leaf extracts were all effective in delaying the deterioration of the quality of Jingning roast chicken, with the coating of 0.7% mulberry leaf extract having the best preservation effect.Compared to the control group, the 0.3%, 0.5%, and 0.7% film coating treatment groups reduced the pH by 2.26%, 3.08% and 3.57%, TBARS by 11.21%, 20.56%, and 34.58%, and TVB-N by 7.59%, 12.00%, and 25.59%, and significantly improved sensory scores (P<0.05), in the Jingning roast chicken at 15-day storage, The total number of bacteria did not exceed the national standard on the 12th day.If the total number of bacterial colonies and TVB-N specified in the national standard are combined as the criteria for evaluating the shelf life of Jingning roast chicken, the mulberry leaf extract chitosan coating can effectively extend the shelf life of Jingning roast chicken by 2-3 days.it can be seen that mulberry leaf extract chitosan coating can effectively extend the shelf life of Jingning roast chicken, and this study can provide theoretical support for the preservation of Jingning roast chicken.

Key words： Jingning roast chicken; mulberry leaf extract; edible composite membrane; coating preservation

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